fried eggs w/ nuts, berries, mushrooms and garlic

photo by Ariana Lindquist

photo by Ariana Lindquist

Chef Jim Christiansen, of Heyday restaurant in Minneapolis, fries his eggs with a splash of water to prevent the whites from burning. Source: SAVEUR

Featured in: North Country Fare by Matt and Ted Lee

Ingredients:

14 cup hazelnuts
1 tbsp. vegetable oil
1 tsp. kosher salt, plus more to taste
1 cup blackberries
2 tsp. fresh lemon juice
1 tsp. sugar
4 tbsp. unsalted butter
8 oz. chanterelle mushrooms
2 oz. fresh or frozen fava beans, shelled
4 bulbs green garlic, trimmed, outer leaves removed
2 cloves garlic, unpeeled
2 sprigs thyme
Freshly ground black pepper, to taste
4 eggs
Micro-herbs, such as dill and watercress, for garnish

Get the prep for this sensational combo …

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Categories: Recipes

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